Instructions

1. For the tomato confit:

2. Place all the ingredients in a heavy-based saucepan and cook over a very low heat for 1 hour or until most of the liquid has evaporated.
3. Remove the bay leaf. Season and allow to cool.

4. For the red onion and bacon vinaigrette:

5. Sauté the shallot and bacon in a little olive oil until the bacon is lightly browned.
6. Add the sugar, vinegar and port. Cook briskly until reduced by half.
7. Add the red onion and season.

8. For the sea bass:

9. Trim the sea bass and divide into portions of about 80g each.
10. Heat the frying pan and coat in sunflower oil.
11. Season both sides of the fish with salt and cracked white pepper.
12. Place carefully in the pan, skin side down.
13. When the skin is crisp, turn the fish over and lower the heat if necessary.